Russian Cuisine

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  Salad from eggs

Ingredients

1/2 c Mayoniase, homemade is best
6 ea Eggs, hardboiled & chopped
1ea Garlic clove minced
1/3c Sour cream or plain yogurt
Salt to taste
Pimiento chopped as garnish
Scallion tops finely chopped


Method
Mix the sour cream/yogurt, mayonaise, salt, & garlic together. Add the egg then the other ingredients and mix well. Garnish with the pimiento

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  Salad Olivier

Ingredients

1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal
1 pound all-purpose potatoes, boiled in their skins and peeled
2 medium Cucumbers in Brine
1 cup cooked fresh or frozen peas
1 medium onion, finely chopped
1 cup Mayonnaise
2 hard-boiled eggs, peeled and quartered
8 large black Greek olives, 8 sprigs parsley


Description
This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage

Method
Cut the cooked chicken and potatoes into 1/2-inch cubes. Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion. Add the mayonnaise and mix gently, so those ingredients are not mashed. Refrigerate the salad until serving time (but for no longer than 4 hours). Variation: Vegetable Salad Olivier Omit the chicken or veal to make a delicious meatless side dish

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  Stolichniy salad

Ingredients

2ea Scallions chopped
1ea Delicious apple cored w/skin
1ea Green tart apple cored w/skin
4ea Red skin potatos lg.
1/2lb Chicken meat cubed 1/2
1ea Carrot lg. scraped
3/4c English peas
1ea Orange peeled
3ea Hard boiled egg yolks
3tb Olive oil
3/4c Mayonaise
3/4c Sour cream or plain yogurt
2tb Cider vinegar
1/2ts Salt
1/4ts White pepper ground
1tb White wine vinegar
2tb Parsley fresh chopped
1tb Dill fresh chopped


Method
Chop apples but do not peel. Boil the potatos, drain, peel, and cut into cubes 1/2" in saize. Boil the carrot until just getting tender. remove and cut into rounds 1/4" in thickness. Boil peas in the salted water from the potatos for 5 minutes and drain. Section the orange, remove the section membranes, and cut into 1" chunks. Mix the fruit and vegetables together with the cooked chicken cubes. Press the egg yolks through a seive and mix with 2 T of olive oil until a smooth, creamy paste is formed. Stir in 2 T of the cider vinegar & 1/2 cup each of the mayonaise and the sour cream/yogurt. Season to taste. Pour the dressing over the warm vegetables, toss, and cover. refrigerate for 8-12 hours. Turn out onto large plate or bowl. Mix the remaining ingredients together except for the parsley & dill. Pour over the salad and sprinkle the dill & parsley over this. Serve on bed of lettuce leaves or red cabbage leaves.

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  Vinagrette

Ingredients

6 or 7 medium potatoes
3 or 4 medium beets
2 or 3 carrots
1 medium onion
6 or 7 dill pickles
salad oil
salt
pepper


Method
Peel and boil the first three ingredients. Cube into small pieces. Cube the pickles and coarsly chop the onion. Mix with salad oil and add salt to taste

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